These Honey Sriracha Meatballs are the perfect blend of sweet and spicy! Juicy meatballs coated in a sticky honey and sriracha sauce will have everyone coming back for more.
They’re great for parties or just a cozy dinner at home. I love serving them with rice or noodles—it makes the meal feel extra special. Plus, who can resist that mix of flavors? Yum!
Key Ingredients & Substitutions
Ground Beef: A mix of beef and pork gives great flavor. If you’re looking for a lighter option, try ground turkey or chicken. They still hold up well in the meatballs!
Bread Crumbs: I like using plain breadcrumbs, but you can use panko for a crunchier texture. For a gluten-free version, try almond flour or gluten-free breadcrumbs.
Parmesan Cheese: This adds a nice richness! Grated Pecorino Romano or nutritional yeast (for a dairy-free option) can work well too.
Green Onions: Fresh and flavorful, but you can swap them for chives or finely chopped white onions if you prefer.
Sriracha Sauce: Adjust the amount based on your spice level. If it’s too spicy for you, try sweet chili sauce or even ketchup mixed with a bit of hot sauce for a milder kick.
What’s the Best Way to Keep Meatballs Tender?
Mixing the meatball ingredients just right is crucial to tenderness. Here’s how:
- Use your hands to gently combine and avoid mashing the meat too much.
- The egg acts as a binder, helping everything come together without heavy mixing.
- Chill the mixed meatball mixture for about 30 minutes before shaping to help them hold their shape better while cooking.
Also, don’t overcrowd the pan while cooking. Give them space to brown properly, which enhances their flavor.
Enjoy making these delicious Honey Sriracha Meatballs! They’re sure to be a hit.
Honey Sriracha Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions (reserve some for garnish)
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp soy sauce
- 1 tbsp olive oil (for cooking)
For the Honey Sriracha Sauce:
- 1/4 cup honey
- 2-3 tbsp sriracha sauce (adjust to taste for heat)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend around 10 minutes preparing the meat mixture and forming the meatballs, followed by about 20 minutes cooking and simmering them in the sauce.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped green onions, minced garlic, egg, milk, salt, pepper, and soy sauce. Use your hands or a spoon to mix gently until everything is just combined—avoid overmixing to keep the meatballs tender.
2. Shape the Meatballs:
Once combined, shape the mixture into 12-15 equal-sized meatballs, roughly 1 1/2 inches in diameter. Try to make them uniform in size for even cooking.
3. Brown the Meatballs:
Heat olive oil in a large skillet or cast-iron pan over medium heat. Carefully place the meatballs in the hot pan and cook, turning occasionally, until they are browned on all sides (about 7-8 minutes). They don’t need to be fully cooked through yet.
4. Prepare the Honey Sriracha Sauce:
While the meatballs are browning, whisk together the honey, sriracha sauce, soy sauce, rice vinegar, sesame oil, garlic, and optional ginger in a small bowl until smooth.
5. Combine and Simmer:
Once the meatballs are browned, pour the honey sriracha sauce over them in the pan. Lower the heat to medium-low and let the meatballs simmer in the sauce for 8-10 minutes, turning occasionally to coat them evenly.
6. Thickening the Sauce:
To thicken the sauce, stir the cornstarch slurry well to combine, then add it to the pan. Cook for an additional 1-2 minutes until the sauce thickens and becomes glossy.
7. Garnish and Serve:
Remove the pan from heat and garnish the meatballs with the reserved chopped green onions. Serve your Honey Sriracha Meatballs hot, either as a delightful appetizer with toothpicks or over steaming rice or noodles for a delicious main dish.
Enjoy your sticky, sweet-spicy Honey Sriracha Meatballs!
Can I Use Ground Turkey or Chicken Instead?
Absolutely! Ground turkey or chicken is a great, leaner alternative. Just keep in mind that they may yield a slightly different texture, so be gentle when mixing and shaping the meatballs.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently on the stove or in the microwave, adding a splash of water or broth to keep them moist.
Can I Make This Sauce in Advance?
Yes! You can prepare the honey sriracha sauce ahead of time. Just store it in the fridge in a sealed container for up to a week. When you’re ready to use it, give it a good stir before adding it to your meatballs!
What’s the Best Way to Adjust the Spice Level?
If you prefer a milder sauce, start with just 1 tablespoon of sriracha and gradually add more to taste. You can also mix in a bit of ketchup to balance out the heat if it’s too spicy.